1
Preheat the oven to 350°F.
2
Pat the chicken breasts dry and season with salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. Let rest for 5 minutes before dicing.
3
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil to prevent sticking.
4
In a food processor, blend the basil, arugula, garlic, parmesan, olive oil, pine nuts, lemon juice, salt and pepper until smooth.
5
Toss the pasta, roasted red peppers, and diced chicken with the pesto sauce until evenly coated.
6
Divide the pesto pasta and chicken between plates and top with roasted red peppers, pine nuts and parmesan.